Jewel Cakes

Recipe by Debbie Smith
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Separate eggs.
  • Beat whites to a soft peak.
  • Cream butter with sugar in a large bowl.
  • Add egg yolks and beat.
  • Stir in the flour until it disappears completely.
  • Then fold in beaten egg whites.
  • Grease bottom of 13x9x2" pan.
  • (Yes, I mean the bottom. It'll be a lot easier than using the pan like normal.) Measure out 2/3 cup of batter.
  • Spread on pan, not quite to the edges.
  • Bake at 350F oven about 10 minutes until golden brown.
  • Slide off carefully and let cool.
  • Repeat until you have made five thin layers of cake.
  • In a small bowl, grind almonds until fine.
  • Mix in sour cream.
  • Then take 1 layer and spread 1/4 cup apricot preserves over it.
  • Spread 1/3 cup of sour cream mixture on top of preserves.
  • Cover with another layer of cake.
  • Spread 1/4 cup raspberry preserves over top layer.
  • Cover the preserves with more sour cream.
  • Alternate layers between raspberry and apricot preserves.
  • When all layers are put together, cover with wax paper.
  • Lay flat weights on top of it- a few good sized books should do the trick.
  • Leave in refridgerator with weight overnight.
  • In the morning, trim off rough edges.
  • Use Jewel Cake Icing to cover.
  • We usually create little flowers on each of the cakes, using a dragee to make the centre.
  • Cut into 64 square cakes and enjoy!
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